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Serves 4
INGREDIENTS:
8 oz. thawed shortcrust pastry, rolled out to 1/4 inch thick
3 oz. chorizo sausages, thickly sliced
2 cups mixed chicken breast, diced and tiger prawns, shelled and deveined
2 cloves garlic, crushed
1 tsp. parsley
1 tbsp. fresh basil, finely chopped
2 cups tomato sauce
2 cups precooked Spanish rice or other long grain rice
1 tsp. salt
1 tsp. black pepper
1/4 cup milk to seal and glaze
METHOD:
Preheat oven to 400 F (200 C). Fit pastry into a pie dish. Roll out remaining pastry for the pie lid. Set aside.
Combine garlic, parsley, basil, tomato sauce, salt and black pepper. Add sausages, chicken and prawns.
Moisten edges of pastry base with half the milk. Spoon in the sausage mixture.
Put the pastry lid on top and crimp to seal. Brush remaining milk over the lid to glaze. Bake for 45 minutes or until golden. Serve hot with a light salad and soft rolls.
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